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Makoto Kurosaki AS – Nakiri 165mm

R2,950.00 R2,450.00

Makoto Kurosaki is the older brother of Yu Kurosaki. They have started working together under Kato-San. In fact, Makoto still works for Kato-San some of the time, while also spending time with his brother Yu at his new shop he has established in Echizen, Japan.

The blade is made from Aogami Super  – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Knife Specifications

Knife Type:                  Nakiri – Vegetable knife
Material:                      Aogami Super
Blade Length:             165mm
Rockwell Hardness:   63:64

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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